Here is my healthy version of enchiladas with shredded chicken, enjoy! ♥
Ingredients: ♥3 Boneless Skinless Chicken Breasts
1 Red Bell Pepper
1/2 Onion
Cumin, Sea Salt and Extra virgin Olive Oil
A large bunch of Cilantro
Flour Tortillas (you can use multi grain or whole wheat if you want to be even healthier)
Reduced Fat Mexican Blend Cheese
Avocado and Green Onion (to garnish)
one lime (garnish)
For the enchilada sauce:
These were super easy to make! To start preheat your oven to 400. Spray a 9x13 baking dish with non stick spray of choice. In a small pan use one tablespoon of olive and saute your onion and red pepper until soft. In another pan heat up two tablespoons of olive and cook your chicken until done. I don't like all the sodium in most taco seasonings so I just used some sea salt, cumin and lots of cilantro to give it some flavor! After your chicken is cooked place it on a cutting board and with two forks pull away from each other shredding your chicken. Once it's shredded throw it back in your pan and add your sauteed peppers and onions.
Add your shredded chicken mixture to each tortilla, roll up and place in your baking dish with the fold on the bottom. Cover with enchilada sauce (as much or as little as you like) and sprinkle cheese sparingly across the top.
Cover with foil and bake for 20-25 mins at 400 degrees.
Remove them from the oven and let them cool for a few minutes. Top with fresh avocado, green onion and more cilantro (if you like) and a drizzle of fresh lime and serve! You could also add some low fat sour cream which won't add on to many calories. enjoy! ♥
Ingredients: ♥3 Boneless Skinless Chicken Breasts
1 Red Bell Pepper
1/2 Onion
Cumin, Sea Salt and Extra virgin Olive Oil
A large bunch of Cilantro
Flour Tortillas (you can use multi grain or whole wheat if you want to be even healthier)
Reduced Fat Mexican Blend Cheese
Avocado and Green Onion (to garnish)
one lime (garnish)
For the enchilada sauce:
- olive oil spray or extra virgin olive oil
- 2 garlic cloves, minced
- 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 2/3 cup fat-free low-sodium chicken broth
- kosher salt and fresh pepper to taste
These were super easy to make! To start preheat your oven to 400. Spray a 9x13 baking dish with non stick spray of choice. In a small pan use one tablespoon of olive and saute your onion and red pepper until soft. In another pan heat up two tablespoons of olive and cook your chicken until done. I don't like all the sodium in most taco seasonings so I just used some sea salt, cumin and lots of cilantro to give it some flavor! After your chicken is cooked place it on a cutting board and with two forks pull away from each other shredding your chicken. Once it's shredded throw it back in your pan and add your sauteed peppers and onions.
Add your shredded chicken mixture to each tortilla, roll up and place in your baking dish with the fold on the bottom. Cover with enchilada sauce (as much or as little as you like) and sprinkle cheese sparingly across the top.
Cover with foil and bake for 20-25 mins at 400 degrees.
Remove them from the oven and let them cool for a few minutes. Top with fresh avocado, green onion and more cilantro (if you like) and a drizzle of fresh lime and serve! You could also add some low fat sour cream which won't add on to many calories. enjoy! ♥
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